An airy, delicious chocolate mousse that whips up in less than 5 minutes. With only 3 ingredients, this chocolate mousse recipe will be enjoyed by all chocolate dessert lovers!
Are you looking for a dessert hack? A quick chocolate fix? Are you looking for a dessert that even the non-cook or non-baker can make and still have that “wow” factor?
You’ve come to the right recipe!
This easy chocolate mousse recipe is awesome and just that… EASY!
No eggs. No gelatin. Just creamy, rich, EASY, chocolate mousse!
You will impress all your friends and family when this hits the table, tell you what! 😉
A while back I was looking for a delicious, easy, egg-free chocolate mousse that didn’t require gelatin. I wanted a chocolate mousse recipe I could use in my Raspberry-Filled Chocolate Mousse Cake or on these Triple Chocolate Mousse Cupcakes.
After browsing through several recipes, most requiring eggs, melting chocolate, gelatin, or delicate and precise methods, I came across one that was quick and easy but still had that silky smooth texture and rich chocolate-y flavor.
I’ve adapted the recipe into what you’ll find here today. Shout out to Circle B Kitchen for sharing their recipe that got me started.
Here’s a little video we made to show you how simple this delicious dessert is to make. 🙂
IS THIS RECIPE “REAL” CHOCOLATE MOUSSE?
Some people have argued that this easy chocolate mousse recipe is in fact just chocolate whipped cream and not mousse. I won’t argue against that claim because it is a chocolate whipped cream but it also still falls into the category of chocolate mousse-like airy desserts. I’m not here to argue, I’m just here to share an awesome easy chocolate mousse recipe my family loves and I think yours will too.
For those that still want my reply feel free to keep reading, otherwise just skip to the next section.
This chocolate mousse recipe may not have eggs or gelatin in it but that’s why thousands and thousands of people have tried and love this recipe.
It’s one of the EASIEST CHOCOLATE MOUSSE RECIPES out there!
No issues with gelatin clumps or raw eggs to deal with OR having to heat mixtures.
This chocolate mousse look-a-like is for the everyday chocolate lover that doesn’t want to spend an hour making chocolate mousse that may or may not work out for them. This is for you guys… not the person wanting to argue this isn’t “real” chocolate mousse because it lacks eggs or gelatin.
Now that I have that off my chest, I understand if you are one of those people that care a lot about “actual” and “real.” Feel free to add gelatin to this recipe. I’ve done this several times to stabilize the mixture to add to cupcakes in the summer.
I’ve included a section toward the bottom of this post with loose directions on how to add gelatin to this easy chocolate mousse recipe.
If you like this CHOCOLATE MOUSSE recipe, you may also like these:
- Raspberry-Filled Chocolate Mousse Cake – family favorite (super easy – check out the video)
- Triple Chocolate Mousse Cupcakes – a chocolate lover’s dream!
- Mini Chocolate Brownie Cups – bite-sized, chewy, homemade.
- Inside Out Eclairs – chocolate cream on the inside, white chocolate outside.
- 4-Ingredient Raspberry Mousse -made with fresh or frozen raspberries.
Looking for the full printable recipe? Jump to the full printable CHOCOLATE MOUSSE recipe HERE.
HOW TO MAKE CHOCOLATE MOUSSE (the easiest recipe):
CHOCOLATE MOUSSE INGREDIENTS:
- Heavy cream
- Powdered sugar
- Cocoa Powder
- Almond or vanilla flavoring (optional)
I know… you actually see 4 ingredients. Technically, you don’t need the almond extract but if you’re an almond or amaretto fan, you’ll love the addition!
- Sift the cocoa powder.
- Chill the bowl.
- Use HEAVY whipping cream.
First, sift the cocoa powder before adding it to the cream. It won’t be the end of the world if you don’t, but it will make the final product more consistent and smooth. If the cocoa powder is not sifted, you may end up with dark fleaks of cocoa powder throughout the mousse. The first time I made this recipe I didn’t sift my cocoa powder and it didn’t look as smooth or pretty.
Second, chill the mixing bowl you plan to whip the mousse in. Whipping cream whips much easier when it is cold. By chilling the bowl, it will keep your cream extra chilly.
I use a glass bowl and pop it into the freezer about 30 minutes before I plan to make the mousse. Again, not the end of the world if you don’t chill your bowl but will will help the cream whip faster and to stiffer peaks.
Third, don’t skimp on your cream. Use HEAVY whipping cream. Heavy whipping cream has a higher fat content which whips to stiffer peaks than regular cream. Stiffer peaks makes this chocolate mousse set more firm. It’s usually a little more expensive (25 to 50 cents more per pint) but worth it!
If you are using this recipe to frost a cake or cupcakes you’ll save yourself some time and hardship by using heavy whipping cream rather than regular whipping cream. Heavy whipping cream will give you a stiffer whip that will hold up as a frosting.
If you only have regular whipping cream, you can still make this mousse. Be aware though that the mousse will be softer than if you use heavy whipping cream.
WHIP UP THE MOUSSE IN 5 MINUTES OR LESS:
Can I have 5 minutes on the clock, please? 😉
This recipe comes together so quickly. It’s perfect for those days you want a little sweet something after dinner but feel like you don’t have a lot of time.
Also, this mousse recipe can double as a whipped chocolate mousse frosting for cakes and cupcakes. I love making these Triple Chocolate Cupcakes with it.
First, pour the heavy whipping cream into a chilled bowl. Using an electric mixer, begin whipping. Whip the cream until it becomes frothy and slightly thickened.
Once the cream is frothy, add the powdered sugar and sifted cocoa powder. You might want to give it a little stir before turning the electric mixer on otherwise you may get a face full of chocolate sugar cloud.
If adding almond flavoring (or vanilla if you prefer), whip until soft peaks form. Add flavoring.
WHAT ARE SOFT PEAKS?
This is when you can pull the beaters out of the mixture and the “peak” of the mixture falls onto its self, it doesn’t stand up but it does leave a “track.”
Whip the mousse until stiff peaks form.
WHAT ARE STIFF PEAKS?
Stiff peaks are when the mixture holds its shape and peaks stand straight up. Make sure not to over whip or it might end up turning into sweet chocolate butter.
On the other hand, make sure you whip it enough or the mousse will not hold it’s shape or be thick enough to pipe.
I like to use a spatula to do my last bit of mixing to ensure I don’t over whip.
Warning… you’re gonna want to lick the attachments, spatula, and bowl when you’re all done!
I like to add a little fancy to this mousse by using a plastic bag and piping tip.
Using a make-shift piping bag, pipe this delicious, airy chocolate mousse into the serving dish of your choice… or right into your mouth. I won’t tell. 😉
Doesn’t this mousse look amazing? It really is as good as it looks!
All done… with time to spare
… it’s that easy!
Don’t let chocolate mousse intimidate you any more. You can definitely make this easy 3-ingredient chocolate mousse recipe.
It’s light, airy, chocolate-y, sweet and, most definitely, quick and easy! We love to eat it just like this or use it for a light chocolatey mousse frosting on cakes and cupcakes.
We even like to use it as a chocolate fruit dip like in the video above (strawberries are our favorite). So good!
USING GELATIN TO STABILIZE CHOCOLATE MOUSSE:
If you’d like to add gelatin to this recipe, you can. Add 1 packet (about 2 1/4 tsp) of unflavored gelatin to about 1/4 cup of cold water and allow it to bloom (soak up all the water for 1-2 minutes). Heat the bloomed gelatin in the microwave for about 30 to 45 seconds to melt. Let it cool until warm. As cool as it can be but still be pourable.
ADDING GELATIN TO MOUSSE MIXTURE:
Slowly pour cooled gelatin into the chocolate mousse that’s been whipped to medium peaks. Once all the gelatin has been added, whip the mixture to stiff peaks as directions instruct on the recipe card.
NOTE: If gelatin is too cool it will clump in the mousse. If to warm it will deflate the whipped cream.
Adding the gelatin will help this chocolate mousse recipe be more stable. I’ve used this recipe without gelatin over a dozen times on cakes and cupcakes. I do add gelatin if the cake or cupcakes will be served in warmer temperatures but otherwise, I make this recipe as is.
This is a treat everyone will like unless you don’t like chocolate, which would be crazy! 😉
What’s your go-to quick sweet treat?
I’d love to hear about it in the comments.
Printable recipe and directions:
3-Ingredient Chocolate Mousse
This 3-Ingredient Chocolate Mousse is light, chocolate-y, smooth and whips up in less than 5 minutes. It's a perfect dessert for any night of the week!
- 1 1/2 cups HEAVY whipping cream
- 1/4 cup cocoa powder (dutch preferred), sifted, use 1/3 cup for DARK chocolate flavor
- 1/2 cup powdered sugar, use 1/4 cup for DARK chocolate flavor
- 1/4 teaspoon almond extract, optional
- In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken.
- Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
- Add almond extract if desired. Whip until stiff peaks form.
- Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.
- Enjoy immediately or refrigerate until ready to serve.
Chilling your mixing bowl will help the cream whip more easily.
Sift cocoa powder to avoid dark flecks in mousse.
Add 1/4 cup powdered sugar to start. If you'd like a sweeter mousse, additional sugar up to an additional 1/2 cup. You can use a zero calorie sugar substitute for a sugar free or low carb version. Use a 1:1 sugar substitute. For best results, use powdered variety such as Swerve powdered sugar substitute.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 300
*This post contains affiliate links.
OP: 1.19.17 Updated Photos: 11.23.21
Hi Jamilah! Thanks for stopping by and sharing your experience. This recipe is a favorite in our house and I’m glad you liked it. Happy cooking!
Jamilah Woodbine says
I just made this yesterday! When i put it in the fridge i added a row of dark chocolate to it and it was delicious! This was the first homemade mousse i have ever made. Im glad that it turned out good! 😊
The Expert Guides says
Tried this recipe, the mousse was super creamy and delicious. Definitely recommend this quick dessert.
Terrassenüberdachung mit Montage says
Great website … will use this site again in the future 😉 THANK YOU !!!! Greetings from Germany
That sounds amazing!
Just made this and it was so easy and delicious!
Thanks SO much! A super quick cheat by tossing in Bullet blender for 10 sec, topped w/Girl Scout cookies and no cranky hubby!! 😉
SK Cookware says
I love this recipe. Will definately try
You can freeze this recipe and it will turn into chocolate ice cream.
Congratulations and you are welcome! Glad to hear you enjoyed this recipe.
I am pregnant and was just craving chocolate mousse. This felt like it took seconds and completely satisfied my craving. Amazing! Thank you!
Hi Beth! Yes, you can make this recipe in a large bowl and portion right before serving. I hope your holidays were wonderful!
After making the mousse, can I put it in a large bowl and when served, scoop out into smaller dishes for serving?? Thanks
Yes, I would double the recipe. Yield means how many people it will serve or how much the recipe will make. Have fun and good luck 🙂
Zoey Hunt says
Hi! I’m in 8th grade using this recipe for my class. I was curious, there are 10 people in the class total, should i double the recipe (I don’t know what yield means 😭)? Do you have any advice for what I should do?
Glad to hear it. Thanks for trying 🙂
Lindsay G. Cabral says
Hey Rachel, your all-three-ingredient chocolate mousse recipe was awesome. After watching your recipe, I tried to make a new chocolate item in my home, and I was successful. Thank you.
Hi Hannah! I’ve never froze this recipe to serve as mousse later but I have froze it and serve as ice cream. Cream typically freezes well so I think you could do this but given the fact that this mousse can be ready in about 5 minutes I would still recommend just making it when you need it rather than freezing.
Is it possible to freeze the mouse after it’s been made to serve at a later date, or is this not recommended?
Amazing recipe, very easy to make but very yummy taste.
I love chocolate,especially in this way!
Majestic Chef says
Camila Gregoire says
This is delicious! Thank you for sharing!
This looks delicious and will definitely be trying it out!
Would it be possible freezing this kind of recipe?
No one will refuse such tasted chocolate
Hi Elizabeth! You should be fine making the mousse the night before. I wouldn’t put the mousse in the chocolate cups until right before though. As long as you whip the mousse to stiff peaks it will hold its shape but the chocolate cup might bloom. When chocolate comes in contact with water like moisture from the fridge, it can bloom. This causes the chocolate to get white spots and it doesn’t look appetizing. If you set the mousse cups out on a buffet table they should be fine for an hour or two. Avoid letting them get too warm or be in sunlight as this will make them “melt.” Good luck and enjoy!
Hi Rachel, If I make this Easy chocolate Mousse recipe the night before my event and put the mousse in little chocolate cups, and leave in the refrigerator overnight, will it hold its shape. Also, if I set the mousse cups out the next day on a dessert buffet, would they be ok for a while and maintain their shape and consistency?
Hi Emilie! If you use HEAVY whipping cream and make sure you whip it to stiff peaks, it should work great for you. The longer you let it sit in the fridge before serving the more likely it will be that you have an issue so I’d recommend making it the day before serving and not two days. Happy baking! 🙂
Do you think I could get away with this easy recipe (no gelatin) if I want to put it in cake cups between layers of cake? It will just be one layer of cake at the bottom, some mousse, another layer of cake, then more mousse on top, some cookie ‘dirt’ and a buttercream succulent as a topper. I would be assembling them a day or two in advance and keeping in the fridge until shortly before serving. Its for a family party, so not the end of the world if it doesn’t hold up perfectly. I’m a little intimidated by the idea of trying to add gelatin.
Yes, I would absolutely use HEAVY whipping cream. It has about 6% more fat than regular whipping cream which will offer more stability.
I would not use this for the filling of a 6 layer cake unless you have a rim of stable buttercream on the edge. Also, I would support the top 3 layers with a cake circle and straws or cake dowels. This will offer stability. 2 days would be my limit for making it ahead of time. If you plan on longer (4 days in the fridge) I would add gelatin to stabilize otherwise the cream may loose air and deflate which could cause the cake to fail. I hope this helps. Good luck.
I forgot to ask also, if you can use heavy cream as well ? Does heavy whipping cream have more fat and more stable than heavy cream ?
This looks delicious. I’m going to try it. I want to use this in between cake layers, I wanted to ask if it will be safe to do so on a tall 6 layer cake ? And will it keep its shape while it’s in the freezer or fridge 4days ahead of pick up date ?
It’s delicious and definitely worth a try. If you like chocolate you’ll love it.
MS Nadim says
I never tried the chocolate mousse. after reading your recipe I want to try it at home. Thanks
I tried this recipe yesterday and it turned out perfectly. My family all liked it.
Thank you for your post; Please keep it up!!
Hi Joseph! Glad to hear you liked this recipe. A pinch of salt was a great addition.
Confirmed easy and delicious! I added a pinch of salt to bring out the chocolate flavor.
This CHOCOLATE MOUSSE looks so decadent and super delicious!!!
It’s really this easy! You’re going to love it. Enjoy!
You make this look too simple to do. I hope i find it easy as you have it here. I will share my experience with you soon on it. Thanks for sharing.
klassic kitchenware says
OMG! This appears to be fantastic! And I appreciate how simple it is to prepare. That swirl is quite elegant. I like how you used a plastic bag instead of a pastry bag.
Thank you for sharing, Lauren! It makes me so happy to hear you loved my recipe. This one is a favorite in our home and I love the addition of mint or coconut. I’ll be trying that soon!
I made this tonight and it was so delicious. I will need to double it next time because I may have eaten a little more than your recommended serving of 1/2 cup 😂 next time I’m going to try some mint extract or coconut extract.
Thanks for the credit back.
Joseph Banchik says
I adapted your recipe for my latest recipe on my website The Autistic Gourmet. It is a Kabocha Spice Mousse. Don’t worry, I credited you for the original recipe. I said this in the description, but I agree that this is a mousse.
Hi Leah. If it’s too thin, you need to whip it longer. If you used heavy whipping cream your mousse will be thick enough to pipe and hold its shape. Also, the colder the cream the quicker it will whip. The warmer the cream the harder it will be to get to stiff peaks. Good luck!
I did exactly what the recipe said and left it overnight in the fridge but it’s still too thin , how can I thicken it fast
Awe, thank you for sharing Kai! You sweet comment made my day!
This was my first time making chocolate mousse, and it turned out fabulous. Super easy, super quick, super decadent. Definitely not just “chocolate whipped cream.” Impressed the heck out of my husband, which is hard to do with desserts.
Once made I would enjoy within 3 days or so. The air whipped into the cream will begin deflating and may need to be rewhipped.
It looks delicious and have tried before many times but what is the shelf-life once it’s made and in fridge.
Hi, Jenna. Absolutely. If you’re not a fan of almond flavoring, you can most definitely use vanilla. Enjoy!
Jenna parris says
Can I use vanilla extract instead of almond extract?
Hi Stephanie. Thanks for sharing your experience and stopping by.
Very easy! It was good after I added melted chocolate chips in it. when you add chocolate chips it makes it more chocolaty and thicker but still light and delicious, Love using this recipe as a base to experiment 🙂 Thanks!
Hi Zahra. The mousse color will be similar to the pictures but may come out sightly lighter or darker depending on the cocoa powder you use. Also, if you let the mousse sit in the fridge over night it will become darker.
Hello, this mousse looks great. In the video the mousse looks a whole lot darker than the picture. If you made mousse would it look like the video or the picture?
Hi Juli! I haven’t personally tried sugar substitutes in this recipe but others have with great success. I believe you can use a 1:1 powdered sweetener in this recipe with no issues. If the sweetener you choose to use is a 1 to 1 ratio (sweetener to sugar) it shouldn’t change the amount of sweetener you would use. It would be the same amount as if you were using regular powdered sugar. I hope this helps. If you try this, please stop by and share your experience with us.
JULI SOUTHARD says
Hi, I was wondering if I could use powdered erythritol instead of regular sugar? And would that change the amount of the sugar. Thank you!
Thanks Stephanie! An upgraded cocoa will be nice for next time. I love using extra brute cocoa powder if I have it on hand. Happy baking and thanks for subscribing.
Yum, i only had Hershey cocoa powder and it was good however i plan on getting a better cocoa powder would have def sent it over the top and that was just all i had at the moment ..I also add a little bit of freezer cool whip to it just because i love store frozen cool whip also (i know im weird ok!) All and all what a simple fantastic mouse for anytime! I definitely will make it again this week with upgraded cocoa. Thanks new subscriber following for future fantastic recipes.
Hi Carla! Ideally, you would refrigerate until you are ready to serve but the mousse should be fine as you travel to your friends house. If you are traveling any longer than an hour or so, I’d recommend a cooler with ice in the bottom to help keep it cool. Thanks for sharing your experience with my recipe. We love it too! Have you tried it with cake, fruit or brownies? A-MAZINGLY yummy!
I’ve made this recipe twice — once for my parents and once for my boyfriend. Everyone LOVES it and they’re so impressed! When I made it for my boyfriend we ate the whole thing in one sitting!!
I want to make this again to bring over to a friend’s apartment. Will this last in a bowl with plastic wrap for about 25 minutes without refrigerating? Or is it not suitable for travel?
Thank you so much!
Hi Trenitie! Yes you can. Check out my Strawberry or raspberry mousse recipes. The Strawberry mousse is flavored with Jello. Raspberry is with fresh raspberries. https://kitchencents.com/easy-strawberry-mousse/
Trenitie Scott says
can you replace the coco powder with anthing else if you want a different flavoring.
Hi Bethany. This mousse can store for up to 3 days in the fridge but may need to be rewhipped. As it sits it may loose some volume and need to be rewhipped to incorporate more air. It will last longer without needed to whip if you use gelatin to stabilize. I hope this helps. Enjoy!
Bethany Klause says
How long can you store the mousse for?
Renee Schouten says
Okay. just trying to use up my whip cream!
Awe! Thanks Allan. The raspberry mousse might just be my current favorite. Enjoy!
Hi Renee. If you are referring to canned whipped cream, the kind that sprays out of a can, no. That kind of whipped cream will not work. This recipe is best made with HEAVY whipping cream as it has a higher fat content which will give a faster, stiffer whip (make the mousse more “sturdy.”) I hope this helped answer your question.
Renee Schouten says
Hi, Can I use whip cream in the container instead of the heavy whipping cream?
allan walker says
Needed a dessert for our weekly zoom calls with the family. This is an awesome recipe! Quick, easy, and delicious. Followed directions (chilled the bowl first) and it came our perfect. Thanks so much for sharing it. Now I can’t wait to try the raspberry mousse recipe. Be well
Hi Michelle! Yes, you can. Gelatin can help stabilize the mousse if you don’t plan on serving immediately (within a few hours of making). If I use this recipe as a filling or cupcake frosting I might add gelatin otherwise I typically leave it out as it’s an extra step that can cause clumps if not carefully done. I hope your brownies turned out delicious with this chocolate mousse addition.
Michelle S says
I’m in the middle of making this. The brownies are in the oven. I couldn’t find gelatin at either of my local grocery stores. Can I still make the mousse without gelatin?
My husband loves coffee-flavored anything. I’m going to have to give this a try! Thanks for sharing.
Kelly Terrell says
I just made, I opted out of almond flavor, but I added 1 teaspoon espresso powder, and 1 teaspoon vanilla bean paste, it was purrfect!!
Thank you so much, Sarah! I’m so happy you and your family loved this recipe. It’s one of our favorites.
Looks great! I make the pudding..it was delicious
I literally never comment on recipes I find online, but I just had to for this one. This recipe is AMAZING. As a chocolate mousse lover, I’m in heaven!! I’ve always thought of chocolate mousse as a delicacy and never could’ve thought it’d be so easy to make (while still coming out just as delicious!!). I did the dark chocolate one (but I added a little more sugar because I and my family like things on the sweeter side- and also I didn’t have the 1/4 measuring cup handy ?) and WOW!! Love it (and so does my family!) and will definitely be making this again. THANK YOU!! ❤️
Just tried making this tonight and it turned out wonderfully! Will definitely be making it again. It’d be extra yummy with crushed Oreos or raspberries on top. Yummy!
Hi Mary! That is tricky. The easiest way to get this mousse set stiff enough to use as a filling is to use very cold high-fat heavy whipping cream. You can add gelatin to stabilize it which will make the process longer. I’ve never added rum or coffee to this mousse so I don’t feel comfortable giving you a quantity on that. I would suggest finding an ultra-dark chocolate mousse filling recipe. To get a more intense chocolate flavor, look for a mousse that has high cocoa % chocolate (that will be melted) then folded into the cream. Most mousse recipes I’ve used suggest heavy whipping cream but because that isn’t available in your area I would suggest gelatin.
If you still feel like adapting this recipe for your filling, I would suggest adding 1-2 packets of gelatin to cold water (1/4 cup PER packet). Bloom for 5 minutes. Once the gelatin is bloomed (absorbed all the liquid) microwave in a large bowl for 1 minute. The mixture will be clear and liquid. Cool slightly. If the gelatin is too warm it will deflate the whipped cream. If too cold it will congeal too quickly when added to the cold cream and make the mousse lumpy. Whip the mousse as the recipe suggests. When your mousse is almost to stiff peaks (about 1-2 minutes until done) slowly add the gelatin mixture while continuing to whip.
The mousse mixture will most likely be a little thin but will firm up as it cools. Refrigerate for at least 3 hours to allow the mousse to set before using as filling.
I hope this helps.
Hi! Thanks for the recipe. I’m needing a bit of help and hope you won’t mind.
I’d like to adapt this mousse to make it a suitable filling for a dark chocolate mousse cake. I’m using a brownie base (no recipe needed) and need a dark chocolate mousse made with cocoa powder that will hold on top. I’m not making multiple layers, just two: brownie base and filling. So, I need the mousse filling to hold up as it won’t be “sandwiched” between two layers of brownie base..
There are a couple of considerations. 1–where I live I cannot get heavy whipped cream, just regular cream, so that’s what I’ll be using. 2– the people I’m making it for like ultra dark chocolate, so I’ll probably have to add instant coffee, rhum or something of the sort to make the flavor “sharper.”
Could you provide adaptations to make this mousse fit what I’m looking for? I’d appreciate it if you could add also the amounts or proportions of the additional ingredients you’d add (coffee or rhum or gelatin or other) as well as procedure. Thanks a lot!
Hi Kimberly! I’m sorry to hear this. Did it thicken then go lumpy? I have two thoughts. The first, if it thickened then went lumpy, it was over whipped and turning into “sweet chocolate butter.” My second thought, if it never thickened, the whipped cream may have been to warm to incorporate and hold the air. If the cream isn’t cold enough the mixture will just churn to butter without whipping into whipped cream first. I hope this helps.
Kimberly Moncur says
Hi! I tried making your mousse. I used heavy whipping cream and followed the directions, but it didn’t set right. It looks lumpy and kind of greasy and a little runny. When I tried whipping it more it got worse. Do you know what happened?
I just made this and yum yum, thank you!!
Hi Ava! Thanks for sharing and I’m happy to hear you enjoyed this recipe. Have a great day!
I just tried this recipe – it was so easy to make and I was really happy with how it came out! It tastes a lot like this one mousse treat that Whole Foods used to sell in the bakery aisle! Thanks so much. 🙂
Awe! Thank you Mychele! We love using this recipe in my raspberry-filled chocolate mousse cake ( https://kitchencents.com/raspberry-filled-chocolate-mousse-cake-with-chocolate-ganache/ ). We especially love this cake when we replace the raspberry buttercream with my raspberry mousse recipe. YUM!!!!
Thanks Ena! Licking the utensils is a MUST! 😉
Hi Ryan! Thanks for sharing, this is what it’s about for me. Making people like you happy through delicious, easy recipes. So glad you like this one. It’s definitely a favorite for me too. Happy cooking!
Mychele Lyons says
This the first and only chocolate mousse recipe I have ever tried and I have no need to look for another!! Thank you so much!!! I am planning to make a chocolate raspberry mousse cake (I’m not confident enough to make it a bomb cake) for my daughter’s birthday on the 10th
Ena Lloyd says
Oh my Goodness, Rachel Thank you so much for this easy well explained recipe, I love it..just made it, so yummy, liking all the utensils ?
I opted for the dark chocolate version of the recipe and I have to say this was incredible. I used it to fill sourdough crepes and they were (and I’m not exaggerating) as good as the crepes I had handmade by a world-class French pastry chef.
Yes, Mary. You can make this the night before and store it in the fridge until you’re ready to serve.
You can find the full printable recipe card at the bottom of the post or by clicking the “Jump to Recipe” button at the top of the post…
I’m so sorry to hear this. If you read through the comments, I’ve trouble shooted this problem with others. As for what you can do with this mousse… if was aerated you could pour it into a freezer-safe container and freeze it. It will turn into chocolate ice cream. You could also add this over pancakes or waffles for a creamy chocolate-y syrup or even over berries (berries and chocolate cream).
Hi Susan! Yes, you can make this about a day in advance. Any more than that and you’ll want to re-whip it before serving as the air may settle out of it like whipped cream. Good luck!
Hi there ! Can I make this the night before I need it?
And where are the amount of each ingredient???? Is useless without the amount 🙁
I cant wait to make this mousse! And to know it doubles as an icing, BONUS!! I already know I will love it! Thanks so much for sharing!!
Hi Rachel. I have the same issue where it’s turned out like a drink you can sip with a straw. Any suggestions on what I can turn this into? I think it’s too late to turn into the whipped version in your recipe
You may have answered this already, but I did not see it. Can this mousse be made in advance. If so what time frame? Thank you.
This recipe makes about 2 1/2 cups. Depending on your serving size (we usually do about 1/2 cup) you should get 5-6 servings.
Awe! Thanks for the assist, Kelly! Some people just like to put down rather than raise up. Thanks for being a positive force in this crazy world. I definitely appreciate YOUR support. I hope you’ve had a chance to try this recipe. It’s awesome. 🙂
Kelly Maltaric says
Let me help Ben the sweetheart out – Rachel wrote
“This chocolate mousse look-a-like is for the everyday chocolate lover that doesn’t want to spend an hour making chocolate mousse that may or may not work out for them. This is for you guys… not the person wanting to argue this isn’t “real” chocolate mousse because it lacks eggs or gelatin.”
My best estimate is about 1500-1700 calories in the whole recipe depending on if you make a sweeter or darker flavored mousse. This recipe makes about 2 1/2 cups. If you split it into 5 servings each serving would be about 300 calories. I hope this helps.
How many calories
can you do it in a blender /nutrabullet
I just did! I read the recipe at 8:40 at night and decided I needed to try it. It was amazing!
My husband loved it too. I added mint extract.
How many servings is it?
Hi, Chris! If you used HEAVY whipping cream to make this I’m guessing it just wasn’t whipped long enough. If whipped long enough it will hold its shape strong enough to be piped on a cupcake or into a glass. If you used regular whipping cream (lower fat content than heavy whipping cream) it will be looser but still hold a shape. Also, if your house, the mixing bowl, or the cream is too warm the cream will have a harder time holding air and won’t be able to whip as stiff as if it were cold. I recommend popping your mixing bowl into the freezer for a bit before mixing for this reason. It really can make a difference. Hope this helped.
Yes, you will use unsweetened. Yes again for the amount. You will want to use about 1/3 cup cocoa powder which will offer a much darker chocolate flavor. This mousse is super easy and so yummy. I hope you enjoy it as much as we do.
The flavor was reeeaaallyy good however it was so loose I could sip it with a straw any suggestions …
I want to do it, I’m craving chocolate mousse these days, for the cocoa please it is unsweetened ? use 1/3 cup for DARK chocolate flavor ? I’m getting confused help please ? Thank you
So glad you like it. Thanks for sharing! 🙂
I’ve made this twice already. It’s delicious and so easy! Thanks for sharing this great, quick recipe!
Hi Marissa! Thanks for the sweet comment. So happy you enjoyed this recipe. It’s one of my most popular recipes and you can see why right? Have a great night. 🙂
Wow, just made some and this is to die for. My first attempt at making chocolate mousse and I wasn’t disappointed. So easy to make and yet so delicious. I love it. Thanks, Rachel.
Thanks for sharing Christina! I’m glad you and your family enjoyed this chocolate recipe. It’s the most popular recipe on my blog and for good reason and I totally agree about it being “dangerously easy” to make. 🙂
I laugh a little when I read comments like yours. Every once in a while I get a comment from someone like you referring to this recipe title and how it just grates on them. I take the time to answer each of my comments. Clearly, you didn’t take the time to read the post that goes along with this recipe. If you had you would have read my thoughts on the title and this recipe. That section is really dedicated to you. So glad you went out of your way to be polite and add your comment. Have a great day.
Christina Keshishian says
Was feeling tired but I promised my family dessert. This was dangerously easy to make and it was absolutely delicious! The almond extract gave it a restaurant quality flavor.
Ben Hutchison says
please dont call this thing chocolate mouse if it doesnt have egg in it
Hi Sofia! Thanks for stopping by. Julie (you can read her comment below) substitued Swerve for the powdered sugar and said she loved it. I haven’t made any substitutions for the sugar in this recipe so hopefully Julie comment will help you. Have a great night!
are there ANY substitutes for the powdered sugar? please think about it and let me know thanks so much!
Ooooh! That sounds delicious. I’ll have to try that next time I make a batch!!! Thanks for sharing.
Thanks so much!
This looks delicious! Thank you for sharing!
Delightfully delicious!!! I added a crushed Oreo crust (w/o butter) and macadamia nuts. It is sooooo good!!!
Thanks for this recipe!
So awesome! I’ve tried a lazy Keto (low-carb) diet and the craving for sweets for me is so hard. If I ever go low-carb again, I will definitely have to try this substitution. Thanks for sharing!
Just made this and I love it… I used Swerve for the powdered sugar. I tried to determine the Carb/ calorie info since I didn’t see the nutrition facts posted anywhere and it came out to be about 6.2 carbs and 250 calories for a 1/2 cup serving.
Thank you for this recipe, It definitely satisfies the craving for chocolate…
I made the dark chocolate version and loved it. I am diabetic and was concerned about raised glucose levels, but, with proper portioning I was able to enjoy this guilt free! Even my husband who isn’t a chocolate lover truly enjoyed it too.
It might be because they read the post that goes along with this recipe. In my post I address your comment and people like you which you clearly must not have read ?
Why does no one else point out this isn’t a mousse? This is chocolate whipped cream. Mousse incorporates a French meringue. Very different flavor and texture.
No worries! We all start somewhere. 😉 In this recipe, you will need HEAVY whipping cream. Make sure you get heavy and not just regular whipping cream. Heavy whipping cream has a higher fat content which will give you a stiffer whip. I’m excited for you to try it. It’s super easy, quick and so delicious!
Hello this recipe looks incredible! I am an idiot in the kitchen, when u say whipping cream is that like cool whip, or like heavy cream? Please help it looks amazing! Thank you!!
Fabulous! Thanks for sharing. 🙂
Yummy! Came out great in my Kitchenaid stand mixer.I trippled the recipe and made a lot, very quick.
Hi Franshersca. Man, “chocolate butter” is definitely not as good as this chocolate mousse. 😉 I hope you give this recipe another try! For next time, if you like sweeter chocolate (like milk chocolate) use the LOWER amount of cocoa powder with the HIGHER amount of sugar. This will give a sweeter flavor without the bitterness. I hope you give it another try. I just made a quadruple batch this weekend to use as frosting on a cake (I stablized it with some gelatin).
So I decided to make this recipe using the higher amounts of chocolate and powdered sugar. It came out good but a little bitter so I tried adding a bit more powdered sugar and unfortunately it lost its stiffness and separated 🙁 I’m sure this recipe is good but I diddnt find it sweet enough if your using the higher amounts of ingredients.
Awesome! It’s one of ours.
I love it gonna be my favourite dessert
How much does this yield? Can you make this 1 day before? Thank you
Hi Caitlynn! This recipe yields about 2 1/2 cups of mousse or 5 — 1/2 cup servings.
Hope this helps!
Hi there how many does this make for. I need to know ASAP.
Please and thank you?
LOL If you include the almond extract, yes it’s 4. Some people don’t like almond flavoring (that’s why it’s optional). I hope your mirror glazed cake turned out delicious. Sounds amazing!
Going to make a mirror glazed cake tomorrow with this. Oh and this is a 4 ingredient not 3, but still sounds amazing.
Hi Dorothia! Did the mousse thicken then separate (really thick chunks with chocolate milk-like liquid)? If that’s what it did, you made chocolate butter. It was whipped too much. If it’s liquidy still (never went thick) it may be to warm or if you used regular cream instead of HEAVY whipping cream, that can affect it too. If it was nice and thick, you put it in the refrigerator then it went liquidy, I’m not sure what that is. If it’s kept cool it will hold it’s shape and structure.
Im doing something wrong here, it’s turning liquidy.
Yes, just make sure to use heavy whipping cream (that will help make a much thicker, more sturdy mousse) and refrigerate the cake before serving. If it gets warm the mousse may become soft. Hope this helps. Happy baking!
Barbara L says
Will this work in between 3 layers of chocolate cake?
So glad you liked this recipe! It’s so delicious and easy!
Susan Haines says
I was always afraid to try to make chocolate mousse this is so easy to make and is amazing
Hi Marjorie! Yes, adding a little orange extract would give it a hint of orange flavor like in a Christmas chocolate orange. You may have to play around with the amount you add as I’ve never tried a fruit extract in this mousse. I’d love to hear about how it turns out. Thanks for stopping by.
Would orange extract work and make is like a chocolate orange i wonder
Hi, Micheline! Thanks for stopping by. You can find the full printable recipe here. https://kitchencents.com/easy-3-ingredient-chocolate-mousse/2/
Hi, Jessy! Thanks so much for trying it. It’s one of my top recipes and for good reason. I love it in a pinch or not. 😉
I don’t see the amount of the ingredients we have to use.
I just made this OMG so easy and so yummy!!!
Hi Helen! Thanks for stopping by. Yes, you can make this with coconut cream. Just make sure you only take the cream and not the whole cans of milk. Hope this helps. 🙂
Can I use coconut cream for people who are lactose intolerance instead?
Hey, Cheryl! My husband likes coffee flavored treats too. I might have to try that. Thanks for sharing! <3
I added 1 packet of instant espresso to this recipe. OMG, my husband loved it. He loves anything coffee flavored. This is so quick and easy to do too
Your comments made my week! Thanks so much for sharing your experience with this recipe. It’s the most popular recipe on my site to this day. Thanks again! 🙂 Have a great night!!!
You can find the full printable recipe here –>
Where are the measurements for each ingredient?
Kimberly J Nolan says
In case people wondered…Hershey cocoa powder is unsweetened. I didn’t sift it either and it still came out great!!
Kimberly J Nolan says
Wow. This was sooo good. I made it with 1/3 cup of Hershey cocoa powder and added 3/4 cups of powdered sugar to offset the deep chocolate taste. I added a dash of salt and used a tsp of real vanilla instead of almond flavoring. Of course…topped it with vanilla whipped cream. It turned out AMAZING. It was really easy to make and made 4 small bowls…enough for my mother and I to have it the next night too. Tasted just as YUMMY. ? Thanks I much for this easy recipe.
Hi Cecilia! This recipe uses unsweetened cocoa powder. I hope this helps. Thanks for stopping by!
Hola! Me gustaría saber si se usa cocoa o cacao amargo.
Hi, Carole! Thanks for stopping by. Yes! It’s unsweetened cocoa powder.
Is the cocoa powder unsweetened?
Toni! You made my week with your comment. I love hearing from others about how much they love or enjoy a recipe I’ve shared. I love the story you shared too! Thanks so much for dropping by and sharing a little bit about yourself. Have a fabulous weekend!
Toni Ann Dziubak says
I’ve made this almost every weekend, my girls always have friends over and this is a quick and easy (of course sweet) snack for my sweet tooths, (my girls that is). My mother always said that she has a spot reserved for sweets in her belly, that’s why I always have dessert where ever we are,even when I’m so stuffed, there is always a spot for it. I am so glad I found this recipe and now it’s my go to whenever My girls or their friends, but mostly me, craves something sweet.
No denying that. 😉 It’s a great alternative for people who can’t use raw egg whites or those not wanting to use gelatin. Nonetheless, it’s an awesome, fast, delicious “mousse” alternative. I hope you give it a try sometime. 🙂
This made my day! I’m so happy you loved this recipe as much as we do. It is awesome, super fast, and so delicious! Thanks for sharing! <3
This was so easy, it’s a “cant ruin”, recipe. I needed to quadruple the recipe and it turned out perfect. I added the almond and I don’t know if I will include next time. I hope the garden club ladies like it. ⭐️⭐️⭐️⭐️⭐️
This is chocolate whipped cream lol
Hi, Kelly! I’ve had many people substitute zero calorie, zero carb sweeteners for the powdered sugar and had this recipe come out great. I’ve never done it myself though. I’d love to hear about your experience if you try it. Thanks for stopping by.
Can you use a low carb powder sugar to make it keto
Hi Noah! Thanks for stopping by. I haven’t had a problem with this holding shape if I use heavy cream (higher fat content). Maybe because typically it doesn’t last for more than a day or so in my fridge before it gets gobbled up.
Yes, this doesn’t have gelatin. Yes, this doesn’t have eggs. Yes, those things would offer a more steady “body.” This recipe is for all the people out there that would like a quick easy mousse (tiny air bubbles) dessert that don’t require venturing into the realm of gelatin or eggs.
Also, I’d agree that this is chocolate whipped cream.
I hope you give it a try sometime. It’s really delicious! Have a great day!
To be candid, this seems more like a chocolate whipped cream than an actual mousse. Mousses are typically thick enough to hold their body (like an airier pudding), and if this collapses when prepped ahead of time, that just sounds like a whipped cream to me.
Hi Connie! I’m not familiar with Swerve. I’m guessing that’s a zero-calorie sweetener. I’m not sure what the carb count would be with this substitution. A 1/4 cup powdered sugar has about 30g carbs. 1/4 cup cocoa powder has about 6-7g dietary fiber. If you replace the sugar with a zero calorie zero carb option it would drop the carb count by 30 grams. Hope this helps. Thanks for stopping by!
Thanks Ash! So glad you like this recipe. It’s one of our favorites. We eat it plain, use it as frosting, a dip for fruit and cookies. It’s the best. I love to hear that your sweetener is great with that. I’ve had a few people ask if it will work with the substitution and now I know. Thanks! P.S. I love chocolate mint combos too! The best! I have a couple of chocolate mint recipes coming up. You can sign up for my email list and receive an alert when new recipes go up. Have a great day!
This is amazing. So easy and so yummy! My husband is diabetic so in place of sugar I use sweetener (it’s called Equal here) and it tastes just as good.
I’ve also been experimenting with flavours using extracts. I’ve tried vanilla which makes it nice and sweet, also coconut extract which was pretty good, orange extract which was delicious and my favourite by far is peppermint extract because I am a sucker for anything choc/mint.
Love it but what are the carbs? I will be using Swerve. Thx
So glad to hear you are enjoying this recipe! If you’re looking for “healthy,” this recipe isn’t it. LOL If you’re looking for easy and DELICIOUS, you have the right recipe. This recipe has about 700 calories per batch if made with regular whipping cream (I recommend using heavy whipping cream for a stiffer mousse which has a higher fat content), 1/4 cup sugar and 1/4 cup cocoa. Thanks for stopping by and sharing your experience! We love this recipe too.
Danielle Mantooth says
What’s the nutritional info for this? We made it tonight and we are loving it!!!
Thanks so much for the sweet comment, Jacklyn. Blogging and bringing recipes to my readers is a lot of work but comments like yours really make it worth it. Thanks again!!!
Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes!
Aweee! Thanks for sharing Cathy. That makes my heart so happy to hear you enjoyed this recipe and had fun making it with your daughter.
Hi Sarah! This recipe makes about 2 1/2 cups of mousse. We typically serve it in 1/2 cup servings so about 5 servings. I hope you love it! Thanks for stopping by.
My daughter and I just made this and it is delicious. It was fun to make together. Love it!
How many servings does this recipe make?
That’s to bad to hear. The only two things I can think of that would have made this recipe “soupy” is one, the cream was warm (it won’t whip if it’s warm) and two, it just needed to be whipped longer. If the cream is cold it will whip to stiff peaks and even turn into butter if whipped too long. I’ve had hundreds, if not thousands of people try this recipe and so many comment on how much they love it. I hope you’ll give it another try and maybe whip it longer until it reaches stiff peaks. Thanks for stopping by!
no bueno… I made it for a dinner party, following instructions exactly. It turned out like soup. Then, I had my niece remake it, she’s a great cook and I was sure I must have missed something. She followed directions exactly, and again turned out like soup. One young guest loved it cuz it was like a glass of chocolate milk, but a failure for the dinner party ;( Lesson: never try a recipe for the first time at a dinner party!
Awe… thanks Vivien! It’s a perfect dessert to make at 10:10 pm 😉 I’m so excited for you to try it too. It’s delicious!
I could so eat that right now!! and it’s 10.10 pm where I’m located. Can’t wait to make it for the weekend ?
Hi Star! I’ve never tried it with Truvia but I’m guessing it would work. I’ve made this recipe with regular granulated sugar. When I do it comes out slightly grainy. That’s the main reason why I like making it with powdered sugar. It gives this super easy mousse a really smooth texture. If you try it with Truvia, I’d love to hear about your results. Thanks for stopping by.
Would using truvia instead of powdered sugar work? Or is there a secret reason for the cornstarch sugar?
Hi Amaima! I’m not sure what packet cream is. You can use heavy cream or just regular cream to make this. Heavy whipping cream is the best though because it has a higher fat content which makes the mousse thicker.
Good luck and thanks for stopping by!
Can we use packet cream instead of whipping cream
So happy to hear, Lynne! We love how simple and delicious this recipe is!
Turned out just as I wanted. Simple yet great!!!!
Yes, you should be fine using caster sugar in this recipe. I would make sure to add it in before you start whipping the cream to allow it a little extra time to fully dissolve and incorporate. Thanks for stopping by! Enjoy!
instead of powdered sugar can you use caster sugar. looks amazing
Hi Carla! Thanks for stopping by. You can find the full printable recipe here –> http://kitchencents.com/easy-3-ingredient-chocolate-mousse/2/
HEY was wondering the measurements
Hi Kailey! I glad you liked this recipe. We love this mousse because it is so easy to make. Have a great day!
I am a kid and I like to cook and thank you for giving me this easy recipe
Hi, Kassie! Thanks for stopping by. If you want to forgo the individual glasses you could serve this mousse in a large glass bowl or colored bowl. As far as making a Chocolate mousse pie with it. YES! It would be fabulous. Adding whipped cream and chocolate savings would definitely give it a more elegant “pie” look. Just make sure you whip it to stiff peaks so it holds up when you cut it (but don’t turn it into chocolate butter). Good luck!
Thank you for this recipe!!
How would you serve this if you made it for a group and not use individual glasses?
Could you make this into a pie crust for Chocolate pie? Maybe add whipped cream on top with chocolate shavings?
Hi Brandi! You can find the full printable recipe here. http://kitchencents.com/easy-3-ingredient-chocolate-mousse/2/
So basically its chocolate whipped cream…..and I can’t see the measurements used any where. The picture its difficult o tell what the cups are
Susan Raymond says
I calculated the calories for this using 1/4 cup cocoa and powdered sugar; 4 servings. Each serving would have 191 calories and 12 grams of carbohydrates.
Ooooh! That sounds delicious. I love Irish Cream. Thanks for sharing your experience and happy to hear you liked it. 🙂
Hi Patty! You can find the measurements on the full printable recipe here–> http://kitchencents.com/easy-3-ingredient-chocolate-mousse/2/
Am I missing the measurement somewhere ?
Tried this with Irish Cream syrup instead of the amaretto (used the sugarless). Yum!
Hey Audrey! Thanks for stopping by and checking things out. It was so great to meet you guys too. This recipe is definitely worth trying. Try it once and you’ll be hooked! I totally agree with a little get together sometime SOON! Until then. 🙂
Heather, I’m so glad to hear you like this recipe. It is a go-to dessert in our home. 🙂
It was so fun to meet you at the Everything Food Conference. This chocolate mousse looks like it is to live for! I’m sharing and pinning. We will have to get together sometime.
I just made this and it is absolutely delicious and so easy. Thanks
Hi Vaness! Do to this recipe being so quick to make, I typically make it right before serving. The color will darken the longer it sits as the cocoa absorbs moisture. If you must make ahead, I would make as late as possible, cover it well, and store in the fridge. Good luck! 🙂
If I wanted to make this for party and make it the day before, what would be a good prep plan?
Smarts and Sparkles says
This looks so awesome! And when you think about it, the flavor possibilities are endless! What a fantastic recipe. Thanks so much!
If you are a coffee lover, a bit of coffee would make this great. My husband loves coffee flavored treats but I’m not a big fan. Raspberry would also be delicious. If using the full amount of cocoa powder and the lesser amount of sugar, this recipe is on the darker side of things. Adding a little raspberry flavoring would cut through some of the dark chocolate bitterness.
I guess you could add a bit of coffee for another flavour. What else could we do for different flavours – the oils or essences what about the colours -just a drop of food colouring?
Hi Susie! So glad you enjoyed it and thanks for sharing your comment!
Susie Colley says
Absolutely wonderful … I didn’t add the almond extract … didn’t need it … thanks for sharing … definitely going to be doing this again 🙂
I have not tried that. I was worried the mousse would come out too soft because the chocolate bar would have to be melted (warm). Cream doesn’t like to whip if it’s warm. If you thy this way, I’d love to hear how it goes! Thanks for stopping by.
Gianni from Torino Italy says
Hi. How it works using dark chocolate from bars instead cocoa powder? Did you try it? Thank you. Gianni
Hi, Sarah! Thanks for stopping by. This mousse will take on a darker, richer color as it sits but as long as you keep it refrigerated, it will hold its form. The color changes as the cocoa powder collecting moisture from the cream. We just made chocolate cupcakes with this mousse on top. One of our favorites. Have a great night and enjoy!
Will this hold form if I make it the night before eating?
I made this for an event and instead of the extract, I added an equal amount of Bailey’s liquor. Wasn’t too strong and the perfect thing for a St. Patty’s Day party!
I so gonna make this at work for the residents
They love simple deserts that look delightful
Hi Brandi! Thanks for stopping by. This mousse is as light as whipped cream. To answer your question, I’d probably say no for using it as a filling unless your buttercream dam is hearty enough to hold the top layer of cake. If you do use this mousse for your filling, I’d love to hear how it works for you. 🙂
Would this mousse be stable enough to use as a cake filling? Of course I will be damming the outside with buttercream to avoid seepage.
Lilly Moore says
This is wonderful, finally a recipe that doesn’t use eggs!
You’ll love it!
SO excited to try this. I love quick and easy recipes to fit in my busy life.
Wow, looks and feels so yum. My little girl will love this as much as I will. Love the recipe. An amazing one for me to try this weekend!
Alyssa Ruane says
Of course I come across the day I vowed to get on track with my eating. Funny how that always happens, huh 😉
Yep, we love using this recipe to frost cakes and cupcakes. You can put a nice big swirl on top without it being to much like a traditional buttercream or other frosting. 🙂
Thanks Amanda! It’s soooo worth giving it a try if you like chocolate. 😉
What a fabulous idea, Rachel! I might have to try that.
Thanks Hannah! Simple sweet treats are the best. 🙂
Thank you Brittany! It is so simple and you will be happy you tried making it on your own. 🙂
I love how easy this looks! This is something my kids would love and I think could make a great bedtime treat.
I am definitely saving this to make later! I love desserts but I love simple recipes even more! Yummy!
Oh my goodness! This looks delicious! I would love to try this one out! I love mousse but i’ve never tried making it on my own!
Hannah Adkins says
This looks so amazing and chocolatey. Love that it only takes 3 ingredients!
Samantha Lee says
This looks absolutely delicious. I’m pinning it to my food board, and I will be trying it very soon. Thanks for the recipe!
Heather McMechan says
I have those dessert glasses. I need to remember when I ned a quick easy dessert for my kids.
Eva / Kid Minds says
Looks yummy! We’ve been using avocado in our chocolate mousse lately. It makes it creamy, but without lactose.
Amber Nelson says
That looks really really good! can’t wait to try this at home!
Love that these are three ingredients! It looks so creamy!
Nom! I bet a coconut version (with coconut cream and coconut sugar) would be amazing.
This looks so easy and totally right up my alley! I love recipes that don’t require a lot of ingredients!
Amanda Rosson says
Ooh this looks so amazing and delicious!! I love chocolate mousse but have never tried making it before – may have to change that!
This looks so delicious! I love a good dessert that isn’t too heavy and super sweet, this looks amazing.
Cait Weingartner says
My mouth is watering! I love chocolate mousse, so I’ll definitely be making this soon!
This looks, and sounds, ABSOLUTELY DIVINE! I love chocolate mousse… I can’t wait to try this out.
I have never made mousse at home before, but you make it sound really simple to do!
Jessica Sheppard says
Omg! This chocolate mousse recipe looks relish! I love a quick and easy recipe. This one looks yummy and makes for such a pretty presentation too. 🙂
Incredible! I love the simplicity. You can’t go wrong with chocolate mousse. :]
Yum! I love chocolate mousse. Sometimes I use it in place of frosting for cupcakes. 🙂
Now that looked fun to make! I never had chocolate mousse from scratch like this I would like to try it.
Lauren Sheriff says
Oh yum, I need to try this!!
Lauren | http://www.basicbabelauren.com
Debra Schroeder says
OMG! This looks so amazing! And I love how easy it is to make. And so fancy, that swirl. Love the use of the plastic bag instead of a pastry bag. 🙂
YUM! Would it be wrong if I got up right now and made that for myself – an only myself!
Thanks Jessica! It’s awesome. You’ll love it and little man will love it even more!
Thanks Janel! It’s definitely worth putting on the shopping list for your next trip. 🙂
It is to die for. 😉 I hope your family likes it as much as ours does.
Jessica Egbert says
I love things that are quick and easy to make that are scrumptious. This fits all those. I am so excited to make this.
Robin rue says
I am dying right now because this looks so good. I can’t wait to make this for my family!
This recipe looks delicious. Oh man I just got back from the store too and don’t have all the ingredients to make it.